Pithe Parbon - Poush Shankranti

Most belief systems have invented rituals, special days, legends, folklore, etc., to build a rampart or bulwark to defend, define, and preserve their belief systems.

The ancient religion of Hinduism is infested with so many bizarre tales, legends, and folklore that an entire 700MB of CD-R could be filled very easily with text, illustrations, and sketches to accommodate all the inanities that are rife in Hindu belief system. Some of these legends, folklores, etc., are so commonplace that they have become enmeshed in everyday life of many practicing Hindus all over India.

There is a saying in Bengal, "baro mashe tero porbon" meaning, 13 festivals in 12 months, which epitomizes the love for festivities by Hindus.

The Hindus all over India have just celebrated one such festival. Known as Makar Sankranti or Poush Sankranti in Bengal and Pongal in the southern parts of the continent, this religious festival has something to do with the position of the sun in sky. The Hindu astrologer believes that on January 14 every year the sun starts migrating to the north. Thus, it marks a new beginning for the sun's migration from the tropic of Capricorn (Makar in Indian languages) towards the equator. Because of the end of winter harvest, Makar Sankranti is also celebrated throughout India as a harvest festival. As someone wrote, "It is a way of giving thanks to the elements of nature that help man." In Assam, they call the festival Bhogali Bihu, and in Punjab, the same festival is called Lohri.

As a festival cannot be complete without food.. I share this age old recipe, which is a must on this day, with all of you. Patishapta is the most popular among all pitha (also, pithe), a bengali name for typical sweets prepared on this particular festival. In simple words, patishapta is actually a rice flour crepe with coconut and jaggery fillings. The softness of the crepe and the sweet filling inside makes it the best pitha and most commonly prepared. Though cakes, pastries and various other sweets are in vogue in almost every household, but I would say those who have at least tasted patishapta once will never say no to it .

Preparation time: 10min
Cooking time: 25mins
Makes 10 patishapta

Ingredients:



For the filling-

■Grated Coconut (Narkel Kora): 3cups
■Jaggery (Gur): 1cup
■Cardamom powder (Elaich): 1/4 teaspoon
For the crepes-

■Wheat flour (Maida): 1cup
■Seomlina (Suji): 1/2 cup
■Rice flour (Chal guro): 1/2cup
■Milk (Dudh): 1cup
■Sunflower oil for frying
Preparation:

For the filling-

■In a wok heat the jaggery, as it start melting add the coconut
■Put in the cardamom powder and stir till the coconut mixes well with the jaggery
■Cook till the coconut feels sticky
■Take out of flame and keep aside
For the crepes-


■Add all dry ingredients together and mix well
■Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required)
■Heat a frying pan (preferably non-stick) and pour in 1 tablespoon on oil, spread it with a kitchen paper
■Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets
■Place the filling lengthwise at the center of the crepe
■Fold the crepe from both sides and wait till it turns light brown

Hot tips – Nothing beats having hot patishaptas with
notun gur er payesh!! (the above crepes are best accompanied with kheer

Posted By Sujata